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Savarin 02

A home-style Savarin 02 made with Active Dry Yeast, Tepid Water, Sugar, Tepid Milk, and Flour. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 1/4 oz
• 1/4 cup
• 1 tbsp
• 1/4 cup
• 2 cup
• 1/2 tsp
• 10 tbsp
• 2 cup
• 1 cup

Method (preview)

1. 1

   Stir the sugar and water together in a heavy saucepan over medium heat until the sugar dissolves.

2. 2

   When the sugar is dissolved, bring to a boil, then remove from heat.

3. 3

   Dip base in ice water to stop cooking.

4. 4

   When the mixture is foamy -- after about 10 minutes -- add the remaining sugar and the tepid milk.

5. 5

   Stir in the flour and the eggs and beat about two minutes.

6. 6

   Cover the bowl, and let the dough rise in a warm place until it has doubled in bulk.

7. 7

   Punch down the dough, add the salt and melted butter, and work these ingredients into the dough.

8. 8

   Put the dough into a well-buttered ring mold or large savarin mold, filling it two thirds full, or put it into eight individual buttered ring molds or baking cups or small savarin molds, filling each two thirds full.

9. 9

   Cover the dough, and let it rise until it fills the mold or molds.

10. 10

    Bake in a preheated 400F (200C) oven.

11. 11

    Invert the hot savarin onto a serving plate and pour the rum syrup over it.